Smoked pork belly is a ready-to-eat food product made from muscle tissue on the ribs of a domestic pig carcass. Used in cooking, both separately as an independent dish, and together with other food products when preparing various firsts and second hot courses, salads and cold appetizers.

Calorie content

100 grams of smoked pork belly contains about 162 kcal.

Compound

Chemical composition smoked pork belly is characterized increased content proteins, carbohydrates, fats, saturated fatty acids, cholesterol, ash, vitamins (B1, B3, E), minerals(iron, iodine, phosphorus, potassium, sodium, magnesium, calcium).

How to cook and serve

Thanks to the intense “meaty” taste and aroma, smoked pork belly found enough wide application in cooking. Most often it is used as a snack or slice, both separately and together with other meats and sausages.

Smoked pork belly is no less popular when preparing first and second hot courses. First of all, these are various soups made from peas or beans, where they are added after first frying in a dry frying pan or after baking in the oven until potato chips. Smoked brisket dried in this way is also great for making salads. Regardless of the characteristics of the dish, this food product will impart its characteristic smoky aroma to them. It is this feature that distinguishes one of the most famous dishes of American cuisine - scrambled eggs with fried smoked brisket or bacon.

How to choose

There are a number of factors to consider when choosing a smoked brisket. The main one is the use of it industrial production various chemical compounds, improving organoleptic properties final product. Not all of them are beneficial to human health. Another factor in choosing smoked brisket is its color. It should not be too dark and not too light. Dark color indicates that the meat was taken from an older animal and will become tough and tasteless after cooking. Therefore, the most preferable choice is meat, the flesh of which is colored in soft shades of red. In this case, the fat layers should be soft and white.

Storage

Smoked pork belly should be stored in the refrigerator or any other cool (no higher than 8 degrees Celsius) ventilated place away from sources of moisture and heat, eating it within 1-3 weeks. This food product is not recommended to be frozen as its taste may become rancid after defrosting.

Beneficial features

Smoked pork belly renders positive impact on the human body only when moderate consumption this food product. High calorie content in combination with a chemical composition rich in various biologically active substances determines the presence of a number of useful properties. In particular, its use reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also improves the functioning of the gastrointestinal tract. intestinal tract.

Restrictions on use

Eating smoked pork belly in excessive quantities causes obesity and greatly increases the risk of the occurrence and development of a number of diseases. of cardio-vascular system.

Pork belly included in the list of first grade meat. It stands out for its juiciness and tenderness. This meat can be purchased at fresh, as well as cooked. Smoked breast is especially popular.

How to choose?

To choose a quality pork belly, look at the cut of the meat. The strips of lard and meat should be the same and alternate. The veins of bacon should be white with a slight pink tint, and the meat should be pink. The consistency of the product should be uniform.

Pork belly deterioration is indicated by stains and dark spots. If the lard is yellow, you should also refuse to buy it. When fat layer If it separates, most likely the meat was filled with liquid.

Beneficial features

The benefits of pork breast are: large quantity protein that is easily absorbed by the body. It is recommended for breastfeeding women to use it, as it stimulates milk production. Pork belly is useful for people who have problems with the gastrointestinal tract. In addition, the product reduces the amount of cholesterol in the blood. Thanks to the presence of iron, the composition of the blood improves and the process of hematopoiesis is activated. Pork belly contains B vitamins, which are necessary for muscle tissue, and they also normalize the activity of the nervous system.

Pork belly contains potassium, which is necessary for the normal functioning of the cardiovascular system. Thanks to the presence of phosphorus and calcium, bone tissue is strengthened and restored. These minerals also improve the condition of hair, nails and teeth.

Use in cooking

Pork belly is a very tasty meat that is used for cooking variety of dishes. It can be given to anyone culinary processing: boil, fry, stew, steam and grill, as well as smoke. Brisket is included in recipes for first and second courses; roasts and other dishes are prepared on its basis.

Pork belly is the part of the carcass located on the ribs. A brisket that is uniform in consistency with evenly alternating layers of meat and lard is considered to be of high quality. The meat should be pink and the bacon should be white with a slight pink tint. Dark stains and stains indicate spoilage of the product, and separation of the fat layer indicates that it is filled with liquid.

Pork belly differs from other types of meat in its juiciness and tenderness. Meat cut from bones, cooked different ways. Many consumers prefer smoked brisket. Both raw and boiled meat are used for smoking.

Smoked pork belly incredibly tasty in its own way in kind. It can also be fried in the oven or in a dry frying pan until it becomes croutons to add to soups or salads to add a smoky flavor.

Benefits of smoked pork belly

Pork belly is rich in easily digestible protein, B vitamins, potassium, phosphorus, calcium and others. useful substances. The use of this product has a beneficial effect on the functioning of the cardiovascular system, improves blood composition, promotes normal functioning of the nervous system, strengthens and restores muscles and bone tissue, activates the process of hematopoiesis, improves the condition of hair, nails and teeth.

Boiled-smoked pork belly rich in vitamins and minerals such as: vitamin B1 - 46%, choline - 15%, vitamin B6 - 15%, vitamin PP - 36.5%, phosphorus - 22.8%, cobalt - 80%, molybdenum - 18.6 %, chromium - 27%, zinc - 17.3%

Benefits of boiled-smoked pork belly

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as metabolism branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, the maintenance normal level homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite and impaired skin, development of homocysteinemia, anemia.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, the presence of fetal malformations. Research recent years ability revealed high doses zinc interfere with the absorption of copper and thereby contribute to the development of anemia.